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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a spicier kick to the pungent Kung Pao glaze, leave the seeds in the chiles. Chinese black vinegar has a deep, almost smoky taste. Look for it in Asian markets, or substitute balsamic vinegar for a sweeter flavor to this shrimp dish. Ingredients:
1 tablespoon shaoxing (chinese rice wine), dry sherry, or sake |
1 teaspoon cornstarch |
1/2 teaspoon salt |
1 pound peeled and deveined medium shrimp |
1 tablespoon sugar |
2 tablespoons water |
1 tablespoon chinese black vinegar or balsamic vinegar |
1 tablespoon low-sodium soy sauce |
3/4 teaspoon cornstarch |
1/2 teaspoon dark sesame oil |
remaining ingredients |
2 tablespoons canola oil |
1 1/3 cups thinly sliced green bell pepper strips (about 1 large) |
1 tablespoon minced garlic |
1 tablespoon minced peeled fresh ginger |
3 to 4 small dried hot red chiles, broken in half and seeded |
1/4 cup chopped unsalted, dry-roasted peanuts |
3 cups hot cooked short-grain rice |
Directions:
1. To prepare shrimp, combine first 4 ingredients; cover and chill 10 minutes.
2. To prepare sauce, combine sugar and next 5 ingredients (through sesame oil).
3. Heat a 14-inch wok over high heat. Add canola oil to wok, swirling to coat. Add bell pepper, garlic, ginger, and chiles to wok; stir-fry 1 minute or just until chiles begin to lightly brown (do not burn). Add shrimp mixture to wok; stir-fry 2 minutes or until shrimp are done. Stir sauce; add sauce to wok. Stir-fry 30 seconds or until sauce thickens. Sprinkle with chopped peanuts. Serve over rice.
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